Japanese-Style Chicken Breast Curry Udon Noodles

Boil half a kettle and take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast with a pinch of salt and cook for 10-12 min or until golden and cooked through (no pink meat!)

While the chicken is cooking, top, tail, peel and dice your carrot[s]

Trim, then chop your green beans in half

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Once the chicken is cooked, transfer it to a plate and set aside

Reserve the pan

Return the reserved pan to a medium heat

Once hot, add the diced carrot[s] and halved green beans with your curry powder and garam masala and cook for 3 min or until beginning to soften

Tip: Add a drizzle of oil if your pan is looking a little dry, to help cook out all of the spices!

Once the vegetables have started to soften, add the chopped garlic and ginger and cook for 30 secs or until fragrant

Once fragrant, add 1/2 tbsp [3/4 tbsp] [1 tbsp] flour and cook for 30 secs, stirring to coat the vegetables in the flour

Add 200ml [250ml] [350ml] boiled water with your mirin, soy sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 2-3 min or until thickened

Once thickened, add your udon noodles to the pan, gently separating them with a fork

Return the cooked chicken breast to the pan and cook for 2-3 min further, stirring until the noodles are coated in the sauce and everything is warmed through – this is your Japanese-style chicken breast curry udon

Meanwhile, trim, then finely slice your spring onion[s]